Name: Mongolian Beef Noodles
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 4-6 servings
Ingredients: 1 ½ pounds flank steak or sirloin steak, thinly sliced; 2 tablespoons low-sodium soy sauce (for beef); 1 tablespoon cornstarch (for beef); ¼ teaspoon baking soda; 1 teaspoon sesame oil (for beef); ½ teaspoon white pepper; 2 cloves garlic, minced (for beef); 1 teaspoon fresh ginger, grated (for beef); ½ cup low-sodium soy sauce (for sauce); 2 tablespoons dark soy sauce; 2 tablespoons oyster sauce (optional); ½ cup packed light brown sugar; 2 tablespoons rice vinegar; 1-2 tablespoons Sriracha or chili garlic sauce; 1 tablespoon fresh ginger, grated (for sauce); 4 cloves garlic, minced (for sauce); ¼ cup water or beef broth (for slurry); 1 tablespoon cornstarch (for sauce slurry); 1 pound fresh or dried egg noodles; 1 tablespoon vegetable oil (for tossing noodles); 1 head broccoli, cut into small florets; 2 medium carrots, julienned or thinly sliced; 1 large red bell pepper, thinly sliced; 1 large green bell pepper, thinly sliced; 1 medium yellow onion, thinly sliced; 3-4 tablespoons high smoke point oil (vegetable, canola, or grapeseed oil); 3 green onions, thinly sliced (for garnish); 1 tablespoon sesame seeds (for garnish)

Mongolian Beef Noodles – the very name conjures images of a dish bursting with rich, savory-sweet flavors and a delightful kick. If you’ve ever found yourself craving that quintessential takeout favorite, with its irresistibly tender slices of beef and perfectly coated noodles, then you’re in for an absolute treat. I often find myself turning to this recipe when I need a meal that delivers on both comfort and an explosion of taste, transforming a simple weeknight dinner into something truly special. While its exact historical roots might be intertwined with the innovative spirit of Chinese-American cuisine rather than the plains of Mongolia, this beloved dish has firmly cemented its place as a global sensation, cherished for its unique blend of umami and aromatic spices.

What makes Mongolian Beef Noodles so universally adored? It’s the masterful combination of silken, flash-fried beef, caramelized in a robust sauce of soy, ginger, garlic, and a touch of sweetness, all tossed with springy noodles that soak up every last drop of that incredible flavor. The texture contrast, from the melt-in-your-mouth beef to the satisfying chew of the noodles, creates a culinary experience that is both deeply satisfying and surprisingly quick to prepare at home. Get ready to recreate this restaurant-quality dish in your own kitchen; I promise, it’s far easier and more rewarding than you might think!

Ingredients:

For the Velvety Mongolian Beef:
- 1 ½ pounds flank steak or sirloin steak, thinly sliced against the grain into 1/4-inch pieces
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- ¼ teaspoon baking soda (this is my secret for super tender beef!)
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For My Signature Sweet & Savory Mongolian Sauce:
- ½ cup low-sodium soy sauce
- 2 tablespoons dark soy sauce (for that beautiful rich color)
- 2 tablespoons oyster sauce (optional, but adds wonderful umami depth)
- ½ cup packed light brown sugar
- 2 tablespoons rice vinegar
- 1-2 tablespoons Sriracha or chili garlic sauce (adjust to your preferred level of heat!)
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- ¼ cup water or beef broth
- 1 tablespoon cornstarch (for the slurry)
For the Noodles & Vibrant Vegetables:
- 1 pound fresh or dried egg noodles (Udon or ramen noodles also work wonderfully)
- 1 tablespoon vegetable oil (for tossing noodles)
- 1 head broccoli, cut into small florets
- 2 medium carrots, julienned or thinly sliced into coins
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
For Cooking & Garnish:
- 3-4 tablespoons high smoke point oil (like vegetable, canola, or grapeseed oil)
- 3 green onions, thinly sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)

Preparing the Star of the Show: Our Tender Mongolian Beef

Slice the Beef with Precision: The first step to achieving that melt-in-your-mouth texture in our Mongolian Beef Noodles is how we slice the beef. Take your flank steak or sirloin and, using a very sharp knife, slice it thinly against the grain. Aim for pieces that are about 1/4-inch thick and 2-3 inches long. Slicing against the grain shortens the muscle fibers, making the beef incredibly tender. If you find the beef too soft to slice easily, pop it into the freezer for 20-30 minutes to firm it up slightly – this makes slicing a breeze!
Marinate for Maximum Flavor and Tenderness: Now, for the magic that transforms ordinary beef into something truly special. In a medium bowl, combine your thinly sliced beef with 2 tablespoons of low-sodium soy sauce, 1 tablespoon of cornstarch, ¼ teaspoon of baking soda (yes, just a tiny pinch makes all the difference in tenderness!), 1 teaspoon of sesame oil, ½ teaspoon of white pepper, 2 cloves of minced garlic, and 1 teaspoon of grated fresh ginger.

Why each ingredient is important here: The soy sauce infuses flavor. The cornstarch creates a protective coating that keeps the beef moist and gives it a velvety texture once cooked. The baking soda is my absolute secret weapon for guaranteed tenderness; it helps break down the meat fibers. Sesame oil adds a fragrant depth, while white pepper, garlic, and ginger contribute essential aromatic notes.
Give It Time to Rest and Absorb: Use your hands to thoroughly mix all the marinade ingredients into the beef, ensuring every piece is well coated. Once mixed, cover the bowl and let the beef marinate at room temperature for at least 15-20 minutes while you prepare the other components. If you have more time, you can refrigerate it for up to an hour, but bring it back to room temperature for about 15 minutes before cooking for the best results. This resting period allows the flavors to meld and the tenderizing agents to work their magic, promising you truly delectable Mongolian Beef Noodles.

Crafting My Irresistible Signature Mongolian Sauce

This sauce is the heart and soul of our Mongolian Beef Noodles. It’s a perfect balance of sweet, savory, and a touch of spicy, designed to coat every strand of noodle and piece of beef beautifully.

Gather Your Liquid Gold: In a medium bowl or a large liquid measuring cup, combine all the sauce ingredients, except for the cornstarch for the slurry. This includes ½ cup low-sodium soy sauce, 2 tablespoons dark soy sauce (this is key for that beautiful, rich brown hue you see in restaurant-style Mongolian dishes), 2 tablespoons oyster sauce (if you’re using it – I highly recommend it for an extra layer of umami), ½ cup packed light brown sugar (don’t skimp on this, it’s essential for the “Mongolian” sweetness), 2 tablespoons rice vinegar (to cut through the richness with a pleasant tang), 1-2 tablespoons Sriracha or chili garlic sauce (start with 1 tablespoon and add more later if you crave extra heat!), 1 tablespoon grated fresh ginger, and 4 cloves of minced garlic.
Whisk Until Harmonized: Give everything a good whisk until the brown sugar has completely dissolved and all the ingredients are thoroughly combined. Take a moment to smell this glorious mixture – it’s already promising great things!
Prepare the Thickening Slurry: In a separate small bowl, whisk together 1 tablespoon of cornstarch with ¼ cup of water or beef broth until smooth. This is your cornstarch slurry, which we’ll add later to thicken the sauce to that perfect glossy, clingy consistency. It’s crucial to make this separately and add it when the sauce is hot, otherwise, the cornstarch won’t activate correctly.
Set Aside, Ready for Action: Once your sauce mixture is homogenous and your slurry is prepared, set both aside. They’re patiently waiting for their grand entrance into the wok to complete our incredible Mongolian Beef Noodles.

Prepping Our Fresh Noodles and Vibrant Veggies

While the beef marinates and the sauce awaits, let’s get our noodles and vegetables ready. Efficiency is key in stir-frying!

Cook the Noodles to Al Dente Perfection: Bring a large pot of salted water to a rolling boil. Add your egg noodles (or Udon/ramen) and cook according to package directions, but aim for slightly al dente – meaning they should still have a little bite to them. Remember, they’ll finish cooking in the wok with the sauce, so we don’t want them mushy. For most egg noodles, this usually means 3-5 minutes.

Once cooked, drain the noodles thoroughly in a colander. Rinse them under cold water to stop the cooking process and prevent them from sticking together. Then, toss them with 1 tablespoon of vegetable oil. This step is important; the oil ensures each strand remains separate and ready to absorb our delicious Mongolian sauce. Set the noodles aside.
Chop and Slice Your Colorful Medley: Now for our vibrant vegetable cast! Wash and prepare all your vegetables.
- Cut 1 head of broccoli into small, bite-sized florets.
- Julienne or thinly slice 2 medium carrots. Uniformity in size helps them cook evenly.
- Thinly slice 1 large red bell pepper and 1 large green bell pepper.
- Thinly slice 1 medium yellow onion.
Having all your vegetables prepped and ready before you start stir-frying is absolutely crucial in wok cooking. Things move very quickly once the heat is on, and you won’t have time to chop!
Optional: Blanch the Broccoli for Perfect Crisp-Tenderness: If you prefer your broccoli a little softer but still vibrant, you can quickly blanch it. Bring a small pot of water to a boil, add the broccoli florets, and cook for just 1-2 minutes until bright green and slightly tender. Immediately drain and plunge into an ice bath to stop the cooking, then drain again thoroughly. This ensures your broccoli is perfectly cooked when added to the stir-fry. Otherwise, you can just add it directly to the wok later.

The Sizzle and Stir: Cooking the Mongolian Beef Noodles

This is where all our prep work comes together in a symphony of flavors and textures. Get ready for some high-heat action!

Cooking the Marinated Beef to Perfection

Heat Your Wok to Smoking Point: Place your large wok or a very large, heavy-bottomed skillet over high heat. Add 2 tablespoons of vegetable oil and let it get smoking hot. You should see wisps of smoke – this indicates the pan is hot enough to properly sear the beef, not steam it.
Sear the Beef in Batches: Add about half of your marinated beef to the hot wok in a single layer. Do not overcrowd the pan! Overcrowding will lower the temperature of the wok, causing the beef to steam rather than sear, and we want beautiful caramelization. Let the beef cook undisturbed for 1-2 minutes until a nice brown crust forms on one side. Then, stir-fry quickly for another 1-2 minutes until cooked through. The cornstarch in the marinade will give it that lovely velvety texture we’re aiming for.
Remove and Repeat: Once the first batch of beef is cooked through and nicely browned, use a slotted spoon to transfer it to a clean plate, leaving any residual oil in the wok. Add another tablespoon of oil to the wok if needed, let it get hot again, and repeat the process with the remaining beef until all of it is cooked. Set all the cooked beef aside. This step ensures every piece of beef gets that perfect sear, contributing to the incredible flavor of our Mongolian Beef Noodles.

Sautéing Our Colorful Vegetables

Add More Oil, If Necessary: With the wok still on high heat, add another tablespoon of vegetable oil if there isn’t much left from cooking the beef.
Start with the Harder Vegetables: Add the sliced onions and julienned carrots to the wok. Stir-fry for 2-3 minutes, tossing constantly, until they start to soften slightly and become fragrant.
Introduce the Remaining Veggies: Next, add the bell peppers (red and green) and the broccoli florets (whether blanched or raw). Continue to stir-fry for another 3-5 minutes, or until all the vegetables are crisp-tender. We want them cooked but still with a pleasant bite – avoid overcooking them into mushiness! They add wonderful texture and freshness to our Mongolian Beef Noodles.

Bringing It All Together: The Grand Assembly of Mongolian Beef Noodles

Return the Beef to the Wok: Once your vegetables are perfectly crisp-tender, push them to one side of the wok. Return all the cooked, tender beef to the empty side of the wok.
Pour in the Signature Sauce: Give your prepared Mongolian sauce mixture a quick whisk again (just in case anything has settled). Pour the entire sauce mixture directly over the beef and vegetables in the wok.
Simmer and Thicken: Bring the sauce to a gentle simmer. As it heats up, give your cornstarch slurry another quick stir, then slowly pour it into the simmering sauce while continuously stirring. The sauce will begin to thicken almost immediately, becoming glossy and coating everything beautifully. Continue to stir until the sauce reaches your desired consistency – it should be thick enough to cling to the beef and vegetables without being overly gloopy. This thickening process ensures that every component of our Mongolian Beef Noodles is drenched in flavor.
Introduce the Noodles: Add the cooked and oil-tossed egg noodles directly into the wok with the beef, vegetables, and thickened sauce.
Toss and Combine: Using tongs or two spatulas, toss everything together vigorously. Make sure the noodles, beef, and vegetables are thoroughly coated in that rich, glossy Mongolian sauce. Continue to toss and stir-fry for 2-3 minutes, allowing the noodles to absorb the flavors and heat through completely. This is the moment where everything truly becomes “Mongolian Beef Noodles!” Ensure an even distribution of all ingredients for a harmonious bite every time.
Final Taste Test and Adjustments: Taste a strand of noodles and a piece of beef. Does it need a touch more spice? A hint more sweetness? You can add a splash more Sriracha or a pinch more brown sugar if desired. Remember, this is your kitchen, so make it perfect for your palate.

Serving Up My Delicious Mongolian Beef Noodles

Plate with Pride: Carefully transfer your glorious Mongolian Beef Noodles into serving bowls or onto a large platter.
Garnish and Admire: Sprinkle generously with thinly sliced green onions and a handful of sesame seeds. The green onions add a fresh, pungent bite and vibrant color, while the sesame seeds provide a subtle nutty crunch.
Serve Immediately: This dish is best enjoyed hot and fresh from the wok! My homemade Mongolian Beef Noodles are a fantastic weeknight meal or a show-stopping dish for entertaining. Enjoy every slurp and savory bite!

Conclusion:

This recipe, my friends, isn’t just another dish to add to your rotation; it’s a true revelation, a culinary experience that I’m incredibly proud to share with you. If you’ve been searching for that perfect weeknight meal that combines sensational flavors with impressive ease, then you’ve found your new favorite. I can genuinely say that mastering this dish has brought so much joy to my own kitchen, and I am absolutely confident it will do the same for yours.

What makes this particular rendition of Mongolian Beef Noodles an absolute must-try? Well, it’s a symphony of textures and tastes that dance on your palate. Imagine perfectly seared, tender slices of beef, coated in a glistening, rich, and deeply savory sauce that has just the right hint of sweetness and a gentle kick of ginger and garlic. This exquisite beef is then tossed with wonderfully chewy, al dente noodles, creating a truly comforting and satisfying base. We’re not stopping there, though. The vibrant crunch of fresh scallions and the nutty aroma of sesame seeds add layers of complexity and freshness that elevate every single bite from good to utterly unforgettable. It’s the kind of dish that makes you close your eyes and savor the moment, a harmonious blend of umami and subtle sweetness that keeps you coming back for more. Furthermore, the beauty of this recipe lies in its approachable nature. Despite tasting like something you’d order from your favorite Asian restaurant, it’s surprisingly straightforward to prepare, making it an ideal candidate for busy weeknights when you crave something extraordinary without the fuss. This dish isn’t just food; it’s an experience that delivers gourmet satisfaction right to your dining table with minimal effort, proving that incredible flavors don’t have to be complicated.

Now, let’s talk about how to make this delightful meal even more your own, or how to pair it for a complete feast. While the Mongolian Beef Noodles are undoubtedly a star on their own, a simple side of blanched garlic-infused broccoli or steamed green beans would complement its richness beautifully, adding a lovely crispness and a dose of extra greens. For those who enjoy a little more heat, a sprinkle of red chili flakes or a drizzle of sriracha at the end can easily elevate the spice level to your preference, giving it that extra zing. Don’t be shy about experimenting with your vegetables either; bell peppers of various colors, thinly sliced carrots, tender snow peas, or even some fresh bok choy tossed in during the last few minutes of cooking would add extra color, nutrients, and crunch. Want to switch up the protein? Thinly sliced chicken breast, succulent shrimp, or even firm tofu can be fantastic substitutes for the beef, absorbing that glorious sauce just as well and offering a different texture profile. Different types of noodles also offer unique textures – feel free to swap in thicker udon for a more substantial chew, thinner ramen noodles for a quicker cook, or even gluten-free rice noodles for dietary considerations. And for an extra layer of gourmet flair, a final sprinkle of toasted peanuts or fresh cilantro could provide a delightful textural contrast and herbaceous note, making each serving uniquely yours.

So, my fellow food enthusiasts, I urge you, with all the passion of a home cook who has discovered a true gem, to roll up your sleeves and give this incredible recipe a try. You are in for a treat that will undoubtedly impress your family and friends, or simply provide you with a wonderfully satisfying meal after a long day. Don’t just dream about delicious Asian-inspired cuisine; create it! Once you’ve whipped up your own batch of these incredible noodles, I would absolutely love to hear about your experience. Did you make any exciting variations? What did your family think? Share your cooking adventures and triumphs in the comments below, or even tell your friends about it on your preferred social media platform. Your feedback and stories inspire me and our entire cooking community, fueling our shared passion for delicious food. Happy cooking, and prepare to be utterly delighted by every single forkful of this spectacular dish!